Salads

 

Grilled Veggie Salad
Serves 4
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Ingredients
  1. Grilled Veggie Salad Platter
  2. 4 medium zucchini
  3. 1 medium yellow squash
  4. 1 red bell pepper
  5. 1 yellow bell pepper
  6. 1 red onion, thinly sliced
  7. 1 lb. asparagus, ends trimmed
  8. Extra virgin olive oil, for drizzling
  9. For the sauce
  10. 1/4 cup Paleo mayonnaise
  11. Juice of 1 lime
  12. 2 cloves garlic, crushed
  13. 1 tsp cumin
  14. Salt & pepper, to taste
Instructions
  1. Slice the zucchini and squash in half lengthwise and then into 1/2-inch thick slices. In a medium bowl, whisk together all of the ingredients for the sauce. Season to taste with salt and pepper. Set aside.
  2. Preheat the grill to low heat. Lightly drizzle the vegetables with olive oil and toss to coat. Working in batches, place the vegetables onto the grill in a single layer. Close the lid and cook for 10-12 minutes, turning once. Transfer to a serving plate and serve alongside the cumin sauce.
Adapted from Paleo Grubs
Adapted from Paleo Grubs
My Healthy Paleo https://myhealthypaleo.com/
Orange You Curious (Spicy Shrimp)
Tantalize your taste buds with this tangy and yet spicy crustacean feast!
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Ingredients
  1. 3/4 pounds peeled and deveined medium-large shrimp
  2. 1/2 Tbls arrowroot powder
  3. 2 Tbls orange juice, fresh squeezed
  4. 1 Tbls coconut aminos
  5. 1 Tbls honey
  6. 1/2 Tbls rice vinegar
  7. 1 Tbls chili garlic sauce
  8. 1 Tbls olive oil or ghee
  9. 1/2 Tbls fresh ginger, minced
  10. 2 garlic cloves, minced
Instructions
  1. Place shrimp in bowl and toss with arrowroot powder. Make sure shrimp is evenly coated.
  2. In a small bowl whisk together orange juice, coconut aminos, honey, rice vinegar and chili garlic sauce.
  3. Heat olive oil or ghee in a large non-stick skillet over medium-high heat.
  4. Add ginger and garlic. Stir until garlic becomes fragrant, about 10-15 seconds.
  5. Add shrimp and cook for 3 minutes. Add in sauce and cook for additional 2 minutes.
  6. Remove shrimp with a slotted spoon.
  7. Continue stirring sauce for another 2-4 minutes until it thickens.
  8. Drizzle over shrimp.
  9. Serve on top of baby spinach or fried cauliflower rice
Adapted from Cooking Light
Adapted from Cooking Light
My Healthy Paleo https://myhealthypaleo.com/

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